Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette

Another recipe I saw a picture of, thought it looked and sounded really good, and realized I had everything I needed to make it so I got right on it.

Notes:

• I used brown rice instead of white and shredded cabbage instead of cucumber because it's what I had on hand.
  

Verdict: Absolutely wonderful. The ginger scallion sauce reminds me of a condiment at a restaurant I have been sorely missing. I would love to make this again the next time I find myself with fresh ginger.

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RECIPE: Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette (Smitten Kitchen)